In fact, the catering threshold is low now, and there are not many requirements. Generally, the restaurant will do training one week before you take up your post and let you serve the guests one week later. Don't worry, someone will teach you. I used to work as an outfield assistant in a western restaurant. I can teach you something simple.

First of all, we must understand western food. Western food is served in the order of appetizer, bread, soup, salad, main course, dessert and drink. This is the official western food standard. Guests can not order all the food, but the order should not be out of order.

Secondly, the tableware and utensils needed on the western dining table: tablecloth, mouth cloth, display plate, bread plate, butter plate, butter knife, main kitchen knife, main course fork, salad knife, spoon, dessert spoon, water cup, red wine glass, salt and pepper cup, ashtray, toothpick cup and desk card. This is also the configuration of standard western food, which may not be so much, but you can get to know it.

There is also the placement of western tableware: the center of the plate, the left fork and the right knife, the fork tip facing up, the blade facing the plate, from inside to outside. All kinds of tableware are lined up at equal distances. Tableware is complete, with clear collocation, neat and uniform, beautiful and practical.

The service flow of western food: greeting guests-pulling chairs to give up their seats-introducing themselves-laying towels-delivering drinks before meals-ordering food-ordering drinks-setting bottles-pouring wine-serving food-delivering desserts (fruits). You will know the details in your future work.

Finally, if you want to know something about coffee and red wine, you can look it up online.

Don't worry, as long as you work hard, have a sense of responsibility, have a good service attitude and get along well with your colleagues, you will soon be able to adapt to the new environment. I wish you success!